Description
Simple. Crisp. Refreshing. This summertime salad is sure to be on the top of the list. The savory grilled chicken combined with the tangy flavors of feta cheese and the sweetness of the blueberries will have taste buds singing!
Ingredients
- 6–8 c. green lettuce
- 8–12 oz. boneless skinless chicken tenders
- 8–16 oz. Lupo’s Original Speedie Marinade
- 4 tbsp. crumbled feta cheese
- ½ c. fresh blueberries
- ⅓ c. halved and whole walnuts
- 2–3 tbsp. Balsamic vinegar
- 4–5 tbsp. seasoned croutons
Instructions
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Marinade chicken in a Ziploc bag using Lupo’s Speedie Marinade for 24-48 hours.
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After the chicken is done marinating, heat your grill up and ensure the burners are at the medium temperature setting.
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Place chicken on the grill and let cook on each side for approximately 5 minutes each, depending on the thickness of the chicken.
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As the chicken cooks, chop the lettuce into 2-3 inch pieces.
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Thoroughly wash lettuce to ensure they are clean.
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Place the lettuce on a paper towel and pat the lettuce with another paper towel until almost completely dry.
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After the greens are dried, place them in a large serving dish.
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Rough chop the halved and whole walnuts and sprinkle around the top of the lettuce.
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After the chicken is cooked, chop it into 1-2 inch pieces and place on top of the lettuce.
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Sprinkle the feta cheese and blueberries over the greens, chicken and walnuts.
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Add the croutons to the salad and top with balsamic vinegar, to taste.
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Toss together, plate, and serve!
Notes
- Ensure chicken is fully covered with marinade. There should be approximately two inches of marinade above the chicken when you place it in the Ziploc bag to marinade overnight.
- You will notice after 24-48 hours of sitting in the marinade, the chicken will start to turn a white color. This is normal.
- Make sure the chicken is evenly distributed on the bed of greens.
- Category: Salad
- Method: Grill
- Cuisine: American
Keywords: grill, chicken, meat, salad, balsamic, blueberries, feta, cheese